📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting those veggies perfectly roasted.
2. Chop your vegetables: Wash and chop all your vegetables into roughly 1-inch pieces. Don't worry about making them perfect, rustic is good! I usually throw on some broccoli florets, carrots, zucchini, and bell peppers. But honestly, use whatever you like. My friend Sarah uses Brussels sprouts, and it's amazing!
3. Toss the veggies: In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, salt, and pepper. Make sure all the vegetables are evenly coated. This step is SO important for even roasting.
4. Roast the veggies: Spread the vegetables in a single layer on a large baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. You'll know they're ready when they're slightly browned at the edges and easily pierced with a fork.
5. Cook the couscous: While the vegetables are roasting, cook the couscous according to the package directions. Usually, this involves simply boiling water, adding the couscous, covering it, and letting it sit for a few minutes. It's super easy!
6. Prepare the dressing: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper. Taste and adjust the seasoning as needed. Add a pinch more salt if needed, or a little more honey if you want it sweeter.
7. Assemble the salad: Once the vegetables and couscous are cooked, let them cool slightly. Then, in a large bowl, combine the roasted vegetables, couscous, and dressing. Gently toss to coat everything evenly.
8. Add fresh herbs: Stir in the chopped fresh herbs. I love to use parsley, but dill or mint would also be delicious. You know what they say, fresh herbs are your friend!
9. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. This step is key—it really makes a difference! Serve chilled and enjoy! I like to serve it with grilled chicken or fish for a complete meal